There was a weeknight not too long ago when I found myself staring down the clock, wondering how to put a satisfying dinner on the table without complicated steps or hours of fuss. That’s when this Sheet Pan Teriyaki Salmon came to my rescue. It quickly became one of those recipes I lean on when I want something comforting but also a little special. The salmon cooks perfectly with the teriyaki glaze, all on one pan, meaning less mess and more time to enjoy the meal and company. I love how it fits seamlessly into my cooking routine—quick prep, straightforward ingredients, and a dinner that feels like you’ve given it some love.
This isn’t just any salmon recipe; it’s a real crowd-pleaser at my house and with friends. The balance of sweet and savory from the teriyaki sauce, paired with tender roasted salmon, always gets compliments. It’s also flexible—perfect for easy weeknight dinners but impressive enough for casual gatherings. The best part? You don’t have to be a kitchen pro to nail it. If you’ve been searching for an easy salmon sheet pan dinner that delivers flavor and simplicity, this sheet pan teriyaki salmon recipe is it.
If you’re new to making baked teriyaki salmon or just want a reliable meal idea, I’m here to walk you through it. By the time you’re done, you’ll have a delicious sheet pan dinner that’s equally satisfying and doable. Let’s get cooking together, my friends—it’s time to make some joyful food memories with this Sheet Pan Teriyaki Salmon.
What You’ll Need for This Sheet Pan Teriyaki Salmon:
- 4 salmon fillets (6 ounces each), skin-on or skinless Salmon is the star here. If you can’t find fresh, frozen works too—just thaw it first. Skin-on adds moisture during baking, but skinless is fine if that’s what you have.
- 1/3 cup teriyaki sauce You can find bottled teriyaki sauce at most grocery stores. If you’re out, a mix of soy sauce, honey, garlic, and ginger is a great quick substitute.
- 2 tablespoons honey or brown sugar I like a little extra sweetness in this sheet pan teriyaki salmon, so don’t be shy with the honey.
- 1 tablespoon rice vinegar or apple cider vinegar This adds a nice balance to the glaze.
- 2 cloves garlic, minced Fresh garlic brings that punch the canned stuff can’t quite match. But garlic powder is an easy swap in a pinch.
- 1 teaspoon ginger, grated or ground Fresh ginger brightens the sauce beautifully. Ground ginger works fine if fresh isn’t available.
- 1 tablespoon vegetable oil or olive oil Helps the salmon bake up nicely and gives veggies a light toss if you add some.
- Optional: sesame seeds and sliced green onions for garnish
This Sheet Pan Teriyaki Salmon keeps ingredients simple because good cooking should be accessible. Shopping tip: most of these ingredients are pantry staples or easy to find at your local supermarket. Plus, using just one pan makes this one pan salmon teriyaki dinner not just flavorful but economical—you save on washing up afterward!
Quick prep tip: measure out your sauce ingredients first, then toss everything in a small bowl to make your teriyaki glaze before you start with the salmon. Store any leftover glaze in the fridge for a couple of days.
How to Make This Sheet Pan Teriyaki Salmon:
- Preheat your oven to 400°F (200°C). Start by lining a baking sheet with parchment paper or a silicone baking mat. This step helps keep cleanup quick—one of the reasons I love this easy salmon sheet pan recipe.
- Mix the teriyaki glaze. In a small bowl, combine the teriyaki sauce, honey (or brown sugar), rice vinegar, garlic, and ginger. Whisk it together until smooth. This blend is what makes the Sheet Pan Teriyaki Salmon sing.
- Prepare the salmon. Pat the salmon fillets dry with paper towels—this step really helps the glaze stick. Place them skin-side down on the prepared pan if your salmon has skin.
- Brush the glaze. Using a basting brush or spoon, coat each salmon fillet generously with the teriyaki sauce. Don’t hold back; the second coat while baking builds flavor.
- Add any veggies if you like If you want to make it a full sheet pan dinner, toss vegetables like broccoli, snap peas, or bell peppers in a little oil and place around the salmon. This one pan salmon teriyaki dinner gets even easier when you cook everything together.
- Bake the salmon. Pop the sheet pan in the oven and bake for about 12 to 15 minutes. Cooking time varies based on thickness, so keep an eye on the fish. You’re looking for the salmon to flake easily with a fork and have a glossy glaze.
- Finish with another glaze brush. When almost done, brush on a final layer of glaze for that sticky teriyaki finish. If you want to add sesame seeds or green onions, sprinkle them on right after baking.
From start to finish, this Sheet Pan Teriyaki Salmon takes about 25 minutes of hands-on time, making it a breeze for busy nights. While it cooks, you can clean up your workspace or whip up a simple side like steamed rice, so dinner is ready all at once.
If your Sheet Pan Teriyaki Salmon looks less glossy than you expected, don’t worry—that final brush and the natural juices from the salmon come together for a lovely finish. I’ve learned that patience is key here; letting it rest a few minutes after baking lets the sauce settle and flavors deepen. Your kitchen will smell amazing when this Sheet Pan Teriyaki Salmon is ready. Trust me, that smell alone is worth the effort.
Serving Your Sheet Pan Teriyaki Salmon:
This Sheet Pan Teriyaki Salmon truly shines when served with fluffy steamed jasmine rice or fluffy quinoa—the rice soaks up the sauce with every bite. Roasted or steamed green veggies like asparagus, broccoli, or snap peas make terrific companions. I love serving it with a side of lightly sautéed bok choy, which adds a nice crunch and fresh flavor.
For a casual weeknight sheet pan dinner, I sometimes add roasted sweet potatoes or carrots right on the same pan to keep everything warm and simple. The combination makes for a balanced meal that hits all the right notes: sweet, savory, tender, and crisp.
This teriyaki salmon recipe is a great pick for family dinners, date nights, or even small get-togethers with friends. It’s a dish that invites relaxed conversation—and you can feel good knowing it’s a healthy and colorful plate.
For presentation, plating the salmon on a bed of rice, garnished with sprinkle of sesame seeds and thinly sliced green onions, looks effortless but lovely. Leftovers? They transform into terrific salad toppers or wraps for lunch the next day, keeping the delicious flavors alive.
Seasonal twist: in cooler months, I love pairing this with roasted winter veggies or a simple cabbage slaw. You might also enjoy the Sheet Pan Teriyaki Salmon and Vegetables from Skinnytaste for some inspiration with seasonal veggies.
Common Questions About This Sheet Pan Teriyaki Salmon:
Can I make parts of this Sheet Pan Teriyaki Salmon ahead of time?
Absolutely! You can prepare the teriyaki glaze a day ahead and store it in the fridge. Salmon is best cooked fresh, but you can assemble it on the pan and keep it covered in the fridge a few hours before baking.
What’s a good substitute for teriyaki sauce in this Sheet Pan Teriyaki Salmon?
If you don’t have teriyaki sauce, a mix of soy sauce, honey, garlic, and a splash of vinegar serves well. For a lower-sodium option, use tamari or coconut aminos.
How can I adjust this Sheet Pan Teriyaki Salmon for more or fewer people?
Simple math—just scale the salmon fillets and glaze ingredients up or down. The method stays the same for a crowd or solo meal.
Can I use frozen salmon?
Definitely! Just thaw it fully before cooking so the timing stays consistent and the glaze sticks well.
Should I leave the skin on or off?
Leaving the skin on helps keep the salmon moist, plus it makes handling easier. If you’re not a fan, skinless works fine but watch for quicker cooking.
How do I avoid soggy veggies with the salmon on the same pan?
Choose quick-cooking veggies like snap peas or broccoli, and toss them lightly in oil before roasting. Spreading everything out in a single layer helps too.
Is this Sheet Pan Teriyaki Salmon healthy?
Yes, it’s a great balance of lean protein, flavorful sauce, and veggies. You can make it even lighter by using low-sodium sauces or reducing added sugar.
Readers have mentioned trying the Easy Sheet Pan Teriyaki Salmon and Vegetables recipe from Delicious Little Bites with great success when wanting a colorful veggie mix alongside.
Final Thoughts on This Sheet Pan Teriyaki Salmon:
This Sheet Pan Teriyaki Salmon has earned a permanent spot in my recipe rotation because it’s just so reliable and satisfying. It’s the kind of meal that feels effortless but still shows you put care into dinner. How often do you get that?
My Top Tips for This Sheet Pan Teriyaki Salmon:
- Use fresh garlic and ginger when you can for the brightest flavor.
- Don’t skimp on the glaze brushing; multiple layers build that wonderful sticky finish.
- Let the salmon rest a few minutes after baking—this helps the flavors meld perfectly.
Some of my favorite variations include swapping teriyaki for a miso glaze, adding pineapple chunks for a tropical twist, or roasting baby bok choy alongside the salmon like in the Sheet Pan Teriyaki Salmon with Baby Bok Choy found at Big Delicious Life.
The classic baked teriyaki salmon version is the one that’s requested over and over by everyone at the table.
If you like this, check out my other salmon favorites like this Garlic Butter Lemon Salmon or the Garlic Butter Salmon recipe for different but equally easy options. And if you want a veggie boost to go with, my Veggie Sheet Pan Hash is a perfect companion.
I hope you love this Sheet Pan Teriyaki Salmon as much as my family and I do. Give it a try with confidence—and remember, the goal here is satisfying, joyful cooking that you can feel good about serving. Here’s to many more delicious meals in your kitchen!
Sheet Pan Teriyaki Salmon
This Sheet Pan Teriyaki Salmon features tender, flavorful salmon fillets glazed with a homemade teriyaki sauce, baked to perfection alongside fresh vegetables for an easy, healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Remove from heat.
- Place salmon fillets on the prepared sheet pan. Arrange bell pepper, snap peas, and broccoli around the salmon.
- Drizzle olive oil over the vegetables and toss gently to coat.
- Brush salmon fillets generously with the teriyaki sauce.
- Bake in the preheated oven for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
- Optional: Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
Serve with steamed jasmine rice or quinoa for a complete meal; add a sprinkle of red pepper flakes for a spicy kick.